pasta sheets

anonymous asked:

What does your grocery list usually include?

Produce: cherry tomatoes, avocados, salad (kale, romaine, arugula) cilantro, radishes. And I also pick a few more excited vegetables to be the focal point of a dish I make that week, like brussell sprouts or broccoli for roasting. I get garlic, shallots and onions if I don’t have any at home.
Additionally: a loaf of wheat sourdough sandwich bread, brown eggs, sliced sandwich cheese like muenster, goat cheese, cultured style butter, tofu.
Snacks: hummus, bulk popcorn kernels, crackers, store brand rice krispy cereal (my weakness).
Frozen: spinach, berries, the occasional vegetarian meat substitute product especially gardein and dr Praeger veggie burgers! Almond milk if I can afford the good stuff. Otherwise I’ll take it from work.
Pantry staples: canned garbanzo beans, canned black beans, farro, sushi and brown rice, banza chickpea protein pasta, nori sheets, quinoa, vegetarian retried beans, coconut oil, smoked and regular extra virgin olive oil, grapeseed oil, corn tortillas, vegetable broth,(only getting these things if I am out or running low on them).
That’s about it!

These Foolish Things (James March X Reader)6

All aboard the tag train: @ahstatejames @langdonsgun @red-wine-mendes @ateliefloresdaprimavera @justanotherfandomjunkie @hoebliss. As always Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~“You know you shouldn’t cover it up for a while. So I could get used to it.” you tell James as he gets ready for another day. You leaned towards him and took his cravat off, showing his massive neck gash. “If you insist dear.” he said, buttoning his shirt. “Are you ready for breakfast? I thought I would set up a surprise for you.” “What kind of surprise?” you asked him. “It wouldn’t be a surprise if I told you now would it.” he retorted. He grabbed his cane and held out his arm, like always, for you to take as he escorted you to the elevator. “I’ve been talking with Will Drake and Elizabeth about your status here at the hotel. I can tell you get bored lounging about all day, and I wanted to give you something that can occupy your time when I have business of my own to tend too.”

“James where are you going with this?” you asked. The elevator dinged and you both walked out to the lobby. You made a left turn and you found yourself with James in a back hallway. “So, I remember telling me that you went to school for cooking, well the hotel doesn’t have a chef.” he started, he opened a pair of swinging doors, revealing before you a state of the art kitchen. “We just finished renovations of it two days ago. Everything is up to date and brand new. I want you to be the new chef for the hotel. It could help bring in business and give us much needed revenue.”

He stood behind you, his hands on your shoulders and you took in the excitement of having your own kitchen. “Is this really all for me?” you asked. “It is darling, what do you think?” he asked, lowering his head down to your shoulder. “It’s a little paradise for my queen.” You almost got teary eyed from this gesture. “I love this so much James.” you said, “Oh my. I need to get cooking, I have a menu to make up, and you’re going to be my taste tester. Can you even taste food since you’re dead?” “I can dear. Otherwise I would not have bothered with all those dinners.” he tells you, “Newer ghosts on the other hand, they have difficulty trying to adjust. They can’t open themselves back to familiar experiences so their senses are significantly dulled out.”

“Maybe we should get the other ghosts in here too, so they can try out my cooking.” you tell him. “I’ll let them know at once.” James said. “Oh can you get me my purse as well? I keep a recipe journal in there.” you tell him. “Of course my queen. I’ll return shortly.” he said. While he was gone you started to go through the walk in fridge and freezer to take note of what you had to work with.

You needed something easy to do to get you used to the feel of your kitchen, so you opted to make french toast and scrambled eggs. You gathered everything you needed from the fridge and pantry and started cooking. The kitchen was well stocked with everything you needed, but you still were missing something, your knife set. You wanted to go get it, but then it would require for you to go back to your apartment.

You were lost in your thoughts you hadn’t even noticed everyone coming in. “Dearest? Why are you staring at the wall?” you hear James call out. You snap out of your thoughts and looked at him. “Sorry, just thinking.” you explained. You started heating up the griddle top of your stove and started to cook your french toast. “What are you thinking about dear?” Elizabeth asked.

“Well, I really love my kitchen. I really do, but it doesn’t feel right without my knife set.” you tell them. Once the griddle was hot enough you buttered it before putting the egg soaked bread on. “You see my mom was a chef and my dad bought her the best knife set he could afford. She used it constantly, even at home when she was making dinner. When I started to show an interest in cooking, my mom gave me the knife set to use for when I got into culinary school. When they died, it was the only thing I had to remember them by.” you sighed, “The thing is my stupid ass left them back at my apartment and I refuse to go back there alone. He’s probably pawned it already anyways.”

“Well shit, I’ll go with you. I can rough him up if he tries anything.” Iris said. You snickered, as you worked on the french toast. “Maybe I’ll hold you too it.” you said, “I mean I know his work schedule, so I would be able to get into the apartment when he’s out.” “Let’s do it then. Me and you.” Iris said. I looked over to James, I knew he would worry about this kind of thing. “If you know you’ll be safe my dear, I find no issue with it.” he said, lying through his teeth. “Okay. He’s working tomorrow. So we can go there after three to get my things.” you tell her.

I started working on the scrambled eggs, which didn’t take too long, before plating. I gave out food to everyone and we all started eating together around the stainless steel work table that was in front of the kitchen doors. “This is delicious my dear.” James said taking large bites off his plate. “Yes, it really is marvelous.” Elizabeth said.

“Thanks. So I was thinking of changing the menu every day. I don’t like consistency in my cooking or I get bored really fast.” you said. “Do you think you might be able to pull something for tonight?” Will asked you. You nodded, “I can make pasta. When do you want to start dinner service?” “Five p.m. sounds reasonable. I’ll start advertising on my instagram and twitter so we can get you customers.” Will said pulling out his phone.

You pulled out a small notepad from your purse that James brought down for you and started to go through your pasta dishes. You were giddy as you started to plan out in your head what you were going to do. “Come back at noon and you all can try out my dishes.” you tell everyone. When everyone finished their breakfast they walked out, leaving just you and James together.

You were adamant that if he stayed he was going to be your assistant. He just smiled and took his coat off and placed it on the wall rack. He rolled up his sleeves and followed you along when you showed him how to make pasta dough. “I must say dear, I do like making dough with you. It’s rather relaxing.” he said, making his third mound of pasta dough. After you showed him how to use the pasta machine to roll out the dough thin, you started to make your fillings for the different raviolis and meatballs, waiting to do the pasta sauces later. “I’ll teach you how to make gnocchi next sweetheart.” you tell him.

“James, I know you’re not okay with me going back there.” you admitted, “You are really bad at lying to me.” He sighed, still working out the pasta dough. “ I understand the value of wanting back something so dear to you, I deserve to be selfish this time don’t I? I made the mistake of letting your aunt go back to her flat and she died. I’m not letting that mistake happen to you. I can’t risk losing you too.” he said. You stopped what you were doing and wrapped your arms around him. “I’m forever stuck in this heap and you are my only salvation, I’m not losing you.”

His hands cups your face, marking you with flour and dried dough. “I understand your concern, but I’m not going alone. Iris is coming with me, and if it helps make you feel better, I can stop by the post office, I have a box there where I keep a small revolver. I don’t like keeping it on my person, but I know how to shoot it at the least.” you tell him.

You looked up at James who was looking tenderly down at you. “I’ll have protection James. I promise, it’s not going to end up like last time.” you reassured him. You tilted forward and kissed him on the lips. “Even if I have to kill him, I’ll make sure I come back to you James.” He smiled down at you before letting you go.

You walked over to the stove top and started getting pots of water ready to boil. James started to run the pasta through a cutter and getting them portioned off. You shifted your gears to the thin sheets of pasta that James left for you to get the ravioli started. Noon rolled around pretty quickly, but with James helping you, you were getting by with ease. You had just finished plating your last dish when everyone came back. Will pulled out his phone and started to videotape the tasting, you assumed for promotional crap to add to his social media.

“This all smells delicious love. What is all this? Elizabeth asked. You passed around forks and knifes for everyone. “So tonight’s menu I am having spaghetti and meatballs, the meatballs are beef, mac and cheese, and pasta puttanesca. Then we have goat cheese and sage, pumpkin and brown butter, beef, and three cheeses ravioli. Finally for dessert we have jello ramen served in a fruit bowl.” you explained. They all started to dig in and you were met with satisfying grunts and moans. “This shit is amazing.” Sally said. “Thanks guys.” you said. “Y/N. Say something to your audience.” Will said, pointing his phone to you. “Uh….hi. I like to cook, so let me feed you.”

He laughed, “We’ll only be serving this exclusive menu at the Hotel Cortez. It will only be available for today and today only. 5pm to 11pm. See you all there.” He finished the video and walked towards you.

“We can serve everyone at the Blue Parrot Lounge. I’ll be one of your servers to help get along with tonight. I can already see this place getting packed. I’m up 30 likes already and I just posted the video.” Will said. He gave you a side hug, rubbing your arm. “You are the best thing to happen to this hotel Y/N.” You smiled, “Thank you Will.” James pulled you to his side, glaring at Will for a brief moment before turning his focus back to you. “Yes…she really is.”

Dream Daddy Fanfic #2

Lasagna Nights (Hugo x Dadsona) [Word Count: 2437]

By: Brendon Cetinkaya ( @cynergy-laughter )


It’s three weeks since you threw the graduation party for Amanda, when you sat under the cherry tree and spent the rest of the party with Hugo. You two were so happy to be a part of each other’s lives and to just be a good match. You sigh as you realize that you are sitting at home, no pants on, word jumbles in hand, and Shark Hunter Lip Sync Battles going on in the background of your living room. It’s been three weeks man, organize yourself, you haven’t even gotten your coffee yet! You thought about Hugo some more, and decided to hit him up. You go to your computer and type away at your keyboard to Hugo’s Dadbook messenger.

  • “Hey babe, I know it’s kinda weird for me to be messaging you since we’re practically boyfriends, do you think you’d wanna have a family dinner, Amanda’s gonna be coming home this weekend, and it would be nice if we got together.”

You hit send and not 2 minutes later, a reply came:

  • Hey babe! It’s not weird at all. I’m glad that you sent me that. Ernest and I are having Lasagna Night, we can always put it off until Amanda comes home.”
  • “Actually, she’ll be coming home tomorrow morning, we can make it a whole family time kinda shindig.”
  • “That works! Although Ernest usually looks forward to Lasagna Night, so I’m gonna have to find something else to eat…”
  • “Hmm… try… ooh! Try pizza! Can’t go wrong with pizza.”
  • “That’s true, thank you so much! I shall see you and Amanda tomorrow.”

It’s all set now, two families coming together to form one single family, if only for a single day. Maybe one day, it could become a reality. But until then, you and your word jumbles had to retire for the night. You turned the TV off and after shutting off the lights, you began to text Amanda about what was going to be going down tomorrow. You couldn’t even wait to go over. As you lay your head to rest and closed your eyes, you suddenly open them, and turn to look up at the ceiling and wonder what you were gonna bring to the dinner.

The next day, you grogged yourself awake, got your bathroom and coffee routine over with and got dressed. You worked on jumbles until you heard the familiar rumble of Amanda’s car, and then proceeded to Dad hug all throughout your reunion with Amanda. But before you both left for Hugo’s you decided to gather up some ingredients at the store for dessert.

“So, Dad, we’re having dinner with Hugo and Ernest, huh?” Amanda asked as you went through the market.

“Yeah… I thought it would be a fun thing to do, you know, get to know Hugo on a side that doesn’t determine whether you pass or fail in life.” You say as you began to grab some ingredients for brownies, you experimented a lot of recipes with Joseph and finally found the perfect ratio of sweet to bring the confections to life standards rather than Type 2 standards.

“Alright, sounds like it could be fun… But just to remind you, I will headlock Ernest if he talks crap about my favorite Dadtron.” She said as she pushed the cart, leaning into the child’s basket and cart handlebar.

“Easy, Panda. He’s like 14, he’s just going into freshman year of high school after the summer.” You said, touched that she’d defend your honor.

“Well, what would you do? He’s an angry, angsty, and not afraid to say what he wants. How can I combat that?” She asked.

“Well, pop quiz, what is the best way to torture a little brother figure when he annoys you or your siblings?” You ask, smirking, especially since you are her father. Amanda put her hand on her chin, leaning more into the cart, then, a light bulb turned on.

“Ah! Hehe, I gotcha. This is gonna be an interesting day.” Amanda finger gunned you as you both continued to shop, eventually changing the subject about how Amanda was doing in college. After paying, you both drive back to the cul-de-sac and park right in Hugo’s driveway. As you get out of the car, you could hear a loud vacuum sound coming from the open windows, it was like an alarm, but for every dog that feared that dastardly machine.

“How much you wanna bet that it’s Hugo cleaning up?” You ask quietly to Amanda.

“I don’t need to bet, Hugo’s definitely cleaning up.” Amanda chuckled as you both went up to the front door and knock. The vacuum was still going on while the door opened, revealing Hugo’s smiling face, he looked like seeing you was the highlight of his day.

“Ah, babe! Come on in, sorry we thought we had a lot more time.” Hugo invited, holding the door open for them. “Ah, Amanda, I hope you’re doing well at the university.”

You both went inside and exchange hellos before you actually see Ernest vacuuming, but only for a second before he turns it off and scurries away to put away the vacuum. You guess he didn’t want anyone else to witness that him actually cleaning. You both thought it was a weird to get a glimpse of it, hell, you could have sworn that you saw Ernest with his hoodie around his waist, actually showing his hair. Well, when he came back he had his hoodie back on,  he was back to his usual, aloof self. After getting greetings out of the way, you and Hugo went into the kitchen and started making dinner. Meanwhile, Amanda was sitting with Ernest in the living room, watching Long Haul Paranormal Ice Road Ghost Truckers.

“…What is this show even about?” Ernest asked Amanda, raising an eyebrow.

“If the show’s title isn’t clue enough, then you are really missing out. Luckily, my dad hooked me up with the complete series.” Amanda smirked and showed the box set. “You have a long way to drive, junior Ice Road Ghost Trucker.” She was determined.

Meanwhile, in the kitchen, you were busy making your brownie recipe and Hugo was working on layering the lasagna.

“The trick to good lasagna is a good sauce, and start the layering off with that sauce, you don’t need any cooking spray.” Hugo explained.

“Really? I thought everything in a glass pan needed cooking spray.” You assumed.

“Oh not lasagna, I maybe a bad cook, but the one thing that I’ve practiced on is Lasagna, I’ve made every mistake in the book, and I feel like I’ve gotten down to the best cheeses to use for it.” Hugo assured, as he put on the pasta sheets, then a layer of ricotta, another layer of pasta, and some more meat sauce, “And boiling lasagna noodles? Don’t even, the sauce cooks the pasta.”

“Umm, I’m pretty sure everyone knew that, babe…” You rose your brow, a bit taken back about what you heard.

“I did that in my first culinary class, and my teacher always said it was a… extreme beginner’s mistake… The lasagna was overcooked when it was done…” Hugo admitted, blushing embarrassed.

“So, is lasagna the only thing you know how to cook?” You asked, as you sprayed another glass pan down for your brownies.

“Yeah, that’s why Ernest always looks forward to Lasagna night, which is every 4 weekends, when I’m not grading or working.”

“You know, I could always help teach you to cook some more if you want. I’m sure Ernest would appreciate more home-cooked, non-Italian foods.”

“You think so?”

“I know for a fact, Amanda grew tired of us always going out, and she wanted me to cook. I knew nothing about it, so I always asked Alex to help teach me to cook. Amanda loved it! Now she can’t get enough of eating out. I think Ernest is the same.” You finished mixing, poured the brownie batter into the pan, covered it and put it in the fridge. Then you go over behind Hugo and wrap your arms around his waist. He turns his head with a blush and smiles at you.

“I would always be willing to learn something new with you…” Hugo said, kissing you on the lips. You kiss right on back, but not before there a sound of disgust from the doorway of the kitchen.

“Eww! God, that’s fuckin gross, next time I want a soda I’ll just send Amanda in there.” Ernest sweared, but then, Amanda’s arm came in like one of those canes that pull bad acts of the Shark Hunter Lip Sync Battle stage, and pulled Ernest back into the living room.

“That’s enough outta you , Kenny.” She teased, you and Hugo couldn’t see past the corner, but you both saw Amanda digging her fingers into Ernest’s sides, which made Ernest squeal, a sound Hugo never heard in a long time. They somehow made it into the living room, past the corner but you could hear everything that went on.

“GAHAHAHA! I’LL KIHIHIHILL YOU, YOU BI-AAHAHAHAHA!” Ernest hadn’t been tickled in a long time, and he didn’t finish his thought before Amanda spidered his belly and skittered her finger in his armpits, his hoodie not giving him any defense.

“Oh, first you ruin a perfect moment, then call me a name when I call you out on it? Heh, I’m so gonna enjoy being your big sister.” Amanda said, keeping her iron grip as she kept on teasing him. You taught her well, even Hugo smirked at his son getting what he deserved, a good punishment that didn’t involve violence or grounding.

“N-NO-NOOOOHOHOHOHO! NAHT MY PIHITS! DAHAHAHAD!” Ernest called out for help. He just called Hugo dad… you had to act fast, because he was sure to go after Panda after that father’s summon spell. You wrap your arms around his waist and proceed to squeeze into his sides, hips, and skitter along his waistline.

“ACK! Hehey! Lemme go! He called me Dahahad! Bahabe Stohohop that!” Hugo wiggled around, trying to pull away, but because you exercise with Craig regularly, you were able to keep your grip up.

“I will not have you stop their soon to be brother-sister bonding! Get him good, Panda!” You and Amanda were having your own battle and you both were determined to fight to win, no one shall beat you guys as the tag-team tickle-fighting champions of the cul-de-sac. You wrap your leg around his leg to try and bring him to the floor. But it wasn’t until you wiggled your fingers into his ribs that he lunges forward, and falls into your trap. Quite literally. As Hugo lay on his stomach on the kitchen floor, his slippers fall off his feet, and you sit down on his back and raise his legs up behind you, ankle locking them in your armpits.

“GAhahaha! B-Babe, gehet off, p-please, anything but that! Why did you have to catch me off guahard?!” Hugo asked, trying to move, but he could only move his head and his arms.

“Heh, remember that time when you wrestled me that one time, and you found out I was ticklish, and proceeded to tickle me until I tapped out?” You asked, but didn’t give him the chance to answer as you begin to skitter your fingers on Hugo’s trapped feet. Hugo was even louder than Ernest, in fact both Amanda and Ernest stopped everything and peaked out to see the scene, and see that Hugo laughing his head off.

“AHAHAHAHA! BAHAHABE! STOHOHOP! WE GOTTA FINISH DIHIHINNER!” Hugo tried to overpower you, but his weakness was being exploited, and a skitter along his arches and under his toes weren’t helping at all.

“This is payback, babe!” You yell triumphantly as you keep tickling all over his feet.

Ernest smirks and jumps into the fray and starts wiggling his fingers in Hugo’s armpits. You and Amanda were so surprised.

“This is for taking my vape!” Ernest stated mercilessly, as he intensified the tickling.


“Panda, any vendetta you wanna bring out onto your former teacher?” You ask, as Amanda smirked and gave you the finger guns.

“This is gonna be for my last english paper, the one that you gave me an A minus on!” She said as she went over and reached under him to get his sides and his ribs. Hugo was officially tapping out as he banged his right fist into the floor and screaming at the top of his lungs with laughter.

“STAHAHAP STAAAAHAHAHAP! STOP!” Soon, Hugo could take no more and he gotten a sudden burst of energy and he pulled his feet out of your grip, and started to get up with a noble Dad Roar. You fell of his back as Amanda and Ernest jumped but landed on their butts on the kitchen floor. Hugo leered at all three of you for a moment, before he just started snickering, which grew to chuckling, which grew to full on laughter. Soon you joined in the laugh, followed by Ernest and then Amanda. After the laugh fest, all four of you began to help finish the lasagna. After the lasagna was done cooking, you put the brownies in for 20 minutes. All four of you had a slice or two of lasagna and cut up italian bread. All the while you had dinner, everyone was having a good conversation, heck even Ernest chimed in a few times. Soon, it was night time, dinner was winding down and the brownies were cooling down. Amanda got up and winked at Ernest.

“So, Pops, we’re gonna be going to the movies tonight, Ernest, Lucien and I.” Amanda announced, “We actually wanted to do that before I gotta leave back for college Sunday. So… don’t wait up.” She puts on her jacket, and grabs her keys, and heads for the door, with Ernest jumping up and following her.

“Smell ya later.” Ernest smirks as he follows Amanda to the car and begins to pick the others up. You two look at each other and chuckle.

“Ah, kids.” You say.

“I hope it won’t be R-rated.” Hugo chuckled a bit more uneasily.

“It probably will, but I know that my daughter can take care of herself, and hold those two in line.”

Soon you two sit down after making yourselves some brownie sundaes, and stayed up watching Long Haul Paranormal Ice Road Ghost Truckers. You two eventually fall asleep in front of the TV, cuddled up together. And in the morning, you two would wake up to yourselves covered by two blankets.

475 Degrees

Gotham One Shot

Characters: [GENDER NEUTRAL] Reader x Edward Nygma

Warnings: FIRE!!!! it’s basically nothing

Request: “Can I have a one shot where Ed Nygma tries to teach you to cook, but you’re a terrible cook and burn everything you touch?” - anonymous

Word Count: 1,246

A/N: if thIS REQUEST AINT ME anyway i had a freaking lasagna recipe open in my tabs while i was writing this but im pretty sure i still wrote this inaccurately. i dont really know why i chose to write about lasagna but whatever. hope u like!

Keep reading

Beltane Recipes


  • Cheese and Chive Wafers
  • Pasta and Fresh Vegetables
  • Honey-Almond Pound Cake

Cheese and Chive Wafers, Yield: 12 wafers:


  • ½ cup (125 mL) grated sharp cheddar cheese
  • ¼ cup (50 mL) butter, softened
  • ½ cup (125 mL) flour
  • 1/8 tsp (0.5 mL) smoked paprika
  • 1 tbsp (15 mL) chopped fresh chives.


  1. Preheat the oven to 375 degrees F (190 degrees C)
  2. In a medium bowl, mix cheese and butter together. Then, add flour, paprika, and chives. Mix thoroughly. 
  3. Cover mixture and place in the refrigerator for an hour, or until firm.
  4. Shape into one inch balls and flatten into coin shapes.
  5. Place on an ungreased cookie sheet and bake for 10-12 minutes, or until golden.
  6. Let cool slightly before removing from cookie sheet.

Pasta and Fresh Vegetables, Yield: two servings:


  • 1 small red pepper
  • 2 asparagus spears
  • 2 green onions
  • 1 carrot
  • 4 oz (115 g) snow peas
  • 3 ripe plum tomatoes
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) butter
  • 2 tbsp *25 mL) fresh basil, chopped
  • ½ cup (125 mL) dry white wine
  • Salt and pepper to taste
  • Fresh parsley to garnish
  • Enough fettuccine or angel hair pasta or two


  1. Julienne-slice all the vegetables, except for tomato and snow peas, into one inch pieces.
  2. In a medium pot, bring water to a boil and add all the vegetables, except for tomato and onion, and cook for one minute. Remove, drain, cool, and pat dry.
  3. Bring the water to a boil again and cook the fettuccine/angel hair pasta according to the directions on the box. Drain and drizzle with one tbsp (15 mL) olive oil and set aside.
  4. Heat the butter and remaining olive oil in a large sauce pan.
  5. Add tomatoes, green onion, white wine, basil, salt, and pepper. Cook for 4-5 minutes.
  6. Add the cooked pasta, reserved vegetables, and chopped parsley.
  7. Toss gently and place on plates

Honey-Almond Pound Cake, Yield: 10 servings


  • ½ cup (125 mL) slivered almonds
  • 2 cups (500 mL) all purpose flour
  • 2 tsp (10 mL) baking powder
  • ¼ tsp (1 mL) baking soda
  • 2/3 cup (175 mL) liquid honey
  • 1 cup (250 mL) unsalted butter
  • 3 eggs
  • 1 tsp (5 mL) vanilla


  1. Preheat oven to 325 degrees F (160 degrees C)
  2. Toast almonds over medium heat until golden
  3. In a small bowl, stir together flour, baking powder, and baking soda.
  4. In a large bowl, use an electric mixer to cream butter until fluffy.
  5. Gradually add honey, then the eggs one at a time, and vanilla. Beat until well mixed, but not totally smooth.
  6. Fold in flour mixture and almonds and mix again.
  7. Pour into a buttered and parchment (or wax) paper lined 8 x 4 inch loaf pan.
  8. Level top and bake in the center of the oven for 1 hour and 10 minutes*
  9. Cool in pan on rack for 15 minutes.
  10. Turn out onto rack to cool further. 
  11. Add bowls of fresh fruit, like strawberries if you like

*To check doneness, use a toothpick and stick it in the middle of the cake, if it comes out clean, the cake is done.

anonymous asked:

Hey can you shed some of your expertise and provide some tips on drawing?

Aha! as an artist I really enjoy not being able to draw and having no skills in art. I’ve never been taught so I’m probably not the best for technical advice, but what I do know in terms of practice is that the more you draw the better you’ll get. Sounds reductive, but it’s true. And a big part of drawing for me is relinquishing the need for control and perfectionism - the less inhibited I am the more art I can make and the more enjoyable it is. Don’t be afraid of the page or drawing; it’s just mark making, which is something I think anyone can do.

muslimsmoak  asked:

Crossover headcanon: Oliver, Mrs. Danvers and Joe West cooking for everyone for the holidays. Oliver and his chicken cordon blue. Mrs Danvers and her Thanksgiving specialities. And Joe and his mother's recipes. And imagine Oliver thinking "Is this what cooking with your mother is like?" cos he's reminded of Moira and then Kara jumps in and says he can borrow her mother anytime.

Joe being very reluctant to actually like Oliver but then the archer reveals his slow cooker, lifting it into the air above his head as if it’s Simba, and the detective has to call a truce with him because every respectable good man has a slow cooker and the one Oliver has, is one of the best ones on the market. Eliza teaching Oliver how to make a proper lasagne and then Oliver declares that they need more pasta sheets in it because Kara and Barry are going to need the carbs, and Eliza basically declares at that point that she would adopt him if she could.

I LIVE FOR THESE HEADCANONS @somewhatinvisible.


For Christmas I got an attachment for making sheets of pasta, and two cutters – one for spaghetti and one for fettuccini. (If you’re a follower, you’ve heard about this numerous times.) Right now, my favorite pasta to make and eat is farfalle. I’ve had so much fun creating this little bowtie shape, I’ve given pounds of it away.

Today I was looking to make a meal that didn’t require a trip to the store. My new go-to is this wonderful, tender and eggy pasta, so all I had to do was open the drawer in the freezer and pull out a bag of it. What else did I already have on hand? Some beautiful broccoli, a bowlful of shredded rotisserie chicken, fresh basil, parsley still growing in the garden, milk, dry sherry, and a hunk of Parmigiano Reggiano.

I knew this humble dish would be fabulous. I’ve cooked for so many years, putting this type of casserole-type meal together is as easy as making a beautiful béchamel sauce and then tossing in any good, fresh ingredients you happen to have on hand. Sometimes this kind of dish ends up baking in the oven for a while, but not today. The pasta was perfect, and I was hungry.

If I had known how much fun it was to make pasta, I would have asked for a pasta maker years ago. However, this new love affair had better taper off soon, or my workout pants are going to need to be replaced.

Creamy bowtie pasta with chicken and broccoli. Serves four.


  • ½ pound farfalle (bowtie) pasta, fresh or dry
  • 2 cups broccoli florets
  • 3 tablespoons butter
  • 1 shallot, minced
  • 3 tablespoons all purpose flour
  • ½ teaspoon salt, or more if needed
  • ¾ cup milk
  • 2 tablespoons dry sherry
  • ¾ cup chicken broth
  • 1/3 cup freshly grated parmesan cheese, plus more for the finished dish
  • 1 cup or so chopped or shredded chicken (you can leave the chicken out if you want)
  • Chopped parsley
  • Chopped basil (if you have some on hand)


Bring a large pot of salted water to boil. Add the pasta. With 5 minutes of cooking time left, add the broccoli. Cook until pasta is al dente, or however you like it. Drain pasta and broccoli in a colander. Note: If you’re using fresh pasta, it doesn’t take long to cook, so the pasta and the broccoli go in together.

Meantime, in a large saucepan melt the butter over medium heat. Add the shallots and cook, stirring frequently until they’re translucent, about 5 minutes. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Add the milk, chicken broth, and dry sherry. Whisk until sauce comes to a boil and continue to cook for another minute. Add the parmesan cheese. Taste, and add more salt if needed.

Turn heat to low and add the chicken, pasta, and broccoli. Continue to cook only until all ingredients are heated through. Serve in a preheated bowl and pass around more cheese.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

submitted by thewayweate

By the late 1980’s, Americans had already become completely enthralled with the glamour and simplicity of Italian Cuisine. Fresh pasta was something of a national obsession as a new generation of gourmands were introduced to the old-world array of pasta-bilities that Italy had to offer. Also popular in the late 1980’s was a leaning toward low-fat, recipes that relied far more on olive oil than the copious amount of butter called for in the 1960’s and 70’s. Grilled chicken breast became not only a restaurant staple, but an oft featured item on home menus from decadent dinner parties to weeknight whip-ups at home.

With a nod to both of these well held trends of the 1980’s, The Way We Ate offers a dish that would have easily been found in an American dining room or restaurant in the era of big hair, big shoulder pads and even bigger egos.

Pumpkin Fettuccine, Roasted Chicken and Spicy Corn Purée

Prepare the Spicy Corn Purée:

2 - Fresh, whole Jalapeño Peppers

1 - Can of Baby Corn

½ Cup - Heavy Cream

Salt and Pepper

Heat a heavy cast iron skillet over high heat, and dry roast the peppers on the skillet.

Press the peppers occasionally into the skillet using a large heavy spoon, turning the peppers frequently to blacken and char them on all sides. Once fully blackened (about 10 minutes) remove peppers and allow to cool. Slice peppers in half, removing all stems, seeds and ribs. Using a small knife, remove the dried blackened skin to reveal the charred flesh. set aside.

In a food processor, combine drained corn, jalapeños and spices. Process on high for about 1 minute with a tablespoon of water, until smooth. Restart Machine and add heavy cream in a stream to processor, and process until combined (about 30 seconds). Set aside at room temperature. 

Prepare the Pumpkin Fettuccine:

1 Cup - All-Purpose White Flour

1 Cup - Semolina Flour

1 Teaspoon - Kosher Salt

¼ Teaspoon fresh ground pepper

2 tablespoons - Olive Oil

2 - Egg Yolks

2/3 Cup - Canned Pumpkin Puree 

2 Cups - Grape Tomatoes

10 to 12 - White Pearl Onions

1 Tablespoon - fresh rosemary

¾ Cup - Tinned Chicken Broth

1 Cup - Sliced Black Olives

1 Cup - Fresh Chick Peas (Casing Removed)

Preheat oven to 450.

Combine the flours, salt and pepper in a large bowl and stir with a whisk. Add egg yolks and pumpkin, combining the mixture with hands until fully incorporated. If necessary, add more flour or pumpkin to obtain a consistency that’s solid and moist, but does not stick to hands. roll dough into a tube and cut in four pieces. Press each piece into a disc, and wrap well in wax paper. Place discs in refrigerator to rest. 

Meanwhile, slice tomatoes in half and add to a bowl. Peel pearl onions, slice in half, and add them to bowl with rosemary, olive oil, and a pinch of salt and pepper. Combine to coat with the olive oil and pour them into a rimmed baking sheet. Place in oven on center rack for 20-30 minutes until well roasted, but not blackened. Set aside to cool.

Add cooled ingredients to food processor, and purée well. place mixture in small sauce pan and add tinned broth stirring to combine. over very low heat, reduce mixture by 1/3. (about 30 minutes)

in another small saucepan, Steam chick peas in a vegetable steamer over medium heat, with water in a small saucepan for 15-20 minutes. Place in a small bowl and allow to cool.

Remove 2 discs of pasta from refrigerator (reserving other two for another meal).

On a well floured surface, roll pasta out to about 1/16” thickness in a large rectangle, using a straight or “french” rolling pin.Dust pasta sheet liberally with flour and starting with the shorter end of the rectangle, roll pasta into a tube (as you would a Jelly Roll), and slice tube using a large kitchen knife at 1/2” intervals.  Unroll each noodle and hang on plastic hangers. Repeat with second disc and allow both hangers of pasta to dry slightly.

Prepare The Chicken Breast:

2 - Bone-in Chicken Breasts

1 - tablespoon olive oil

pinch of salt 

pinch of pepper

Rinse chicken breasts under cold water and pat dry. Coat breasts with olive oil and sprinkle with salt and pepper. Prepare a charcoal grill and roast the breasts over medium hot smoldering coals. Turn chicken frequently and roast on all sides for 10 minutes, or until the breasts read 165 Degrees on a thermometer. Remove from grill and tent with tin foil.

Combine and serve the dish:

Prepare a pot with about 1 quart of salted water and bring to a rolling boil. Boil pasta for 30-60 seconds until done and strain, reserving a few tablespoons of the water, if needed.

In a large bowl combine the pasta, the reduced tomato mixture, the chick peas, and the sliced olives. Toss and add a few teaspoons of the pasta water if needed to loosen the mixture and coat the pasta well. Plate the pasta with one chicken breast per person, and add about ¼ cup of the spicy corn puree over or alongside the chicken. 


Homemade Valentine raviolis

When I need fresh pasta sheets I go to the Pastaworks Northwest in City Market on NW 21st Avenue. Yesterday I brought home three beautiful sheets.

Ricotta, mozzarella and freshly grated Parmesan cheese were stirred together with an egg and fresh spinach. The pasta was cut into heart shapes and filled, the edges brushed with a little egg and then crimped with the tines of a fork. I reached into our freezer and pulled out some of the marinara sauce I made last summer from our homegrown tomatoes. The sauce simmered and the ravioli gently boiled.

I’ll post the picture of our special Valentines dinner later today.

Kitchen Start-up

Over the years I’ve built up stacks of ingredients in our dry store cupboard at the studio along with ample strange but wonderful cooking and baking equipment. Half a jar of this, a packet of that, some leftover of this and the odd one or two of that! It has to be just about the best place on earth to recipe develop because we can experiment and allow the idea to take a path of its own, plus instantly try out some of your suggestions on twitter, Facebook and YouTube because we have the ingredients to hand.

But it hasn’t always been that way and we can’t all be so lucky! I’ve just bought and moved into my first home and you know what that means? Well, aside from the fact that I may well have to cook up a few recipes for my own ‘Made Personal’ episodes… especially after all the likes the FridgeCam has had! But more importantly, I get to kit out a kitchen from scratch… starting a fresh! So this is what I’d recommend… (Bear with me… there’s a lot!)


Start simple… you can always add to it… just make sure you have the essentials. There is no finite list, it will be personal, but for me…

-       kettle

-       toaster

-       coffee machine

-       stick blender

-       food processor (I still love the little mini-chopper!)

-       microwave



This goes without saying… the list is endless! Every time I see a gadget I want to try it… even if I know up front that I’ll never use it more than once (A pineapple slicer, cherry pitter or strawberry huller to name but a few.)

-       The Sorted cookware range ;) (perfect for any beginner and covers the basics)

-       baking and roasting trays

-       mixing bowls

-       ramekins

-       temperature probe

-       rolling pin, baking beans, wire rack

Crockery, Cutlery, Serving bowls & Glassware

Personally, I like things to match… but then that’s because I’m anal like that! There are much cheaper and quirkier ways of stocking your cupboards with enough stuff to eat off of or with (car boot sales, charity shops for example), but if this is your one chance to start from scratch then treat yourself to what you prefer. I love to entertain where possible… so serving bowls and platters a big must for me!


You’ll be doing a weekly shop (or perhaps even more frequently) for fresh stuff anyway and you’d be smart to find out where and when your local markets are so you can seek out a bargain… but these I like to have at basic level to begin with…

STAPLES – rice, noodles, pasta, lasagne sheets, couscous, polenta and bag of spuds.

OIL & VINEGARS - half decent olive oil, plain vegetable or sunflower oil, one type of vinegar (choose a favourite, red wine, white wine, cider, malt)

SPICES & HERBS – Ground… cumin, coriander, cinnamon, paprika, chilli powder and mixed herbs. Salt and pepper. Vegetable stock cubes. Spice blends… Cajun, Chinese 5 spice, garum masala, mixed spice.

TINS - tinned fish – tuna/salmon/sardines, tinned tomatoes (or carton of passata), tinned beans, coconut milk, tinned fruit.

BAKING - sugar (white and/or brown), plain flour, baking powder, vanilla essence, porridge oats, honey, golden syrup, dark chocolate.

FRIDGE – butter, eggs, milk, mayonnaise.

FREEZER – peas, spinach, ice cream, ice cubes.

LARDER – potatoes, onions, garlic, bread.

MISC – mustard, pesto, horseradish sauce, Worcestershire sauce, soy sauce, Tabasco, jam, marmite, peanut butter.


No true home of mine would ever be complete without a good selection of wine, ice cold beers in the fridge and a generously stocked bar with mixers. Not that I drink very often, but when I do, I like to enjoy something to match my food or mood. Plus, it’s always nice to offer a choice to family or friends when they pop by.


The weird stuff that doesn’t fit into any other category but is damn useful!

-       Cleaning stuff… boring I know, but kitchen cloths, kitchen roll, scourers and the alike are pretty essential.

-       Tea-towels and oven cloths.

-       Clingfilm, greaseproof paper and tin foil.

-       Sandwich bags and Tupperware containers to stash leftovers.

-       Notepad or board and pens to jot down recipe ideas or shopping lists when ingredients run low.

-       A bookshelf with ample space for your cookbooks… or ours! ;)

Okay… so this began as a list of essentials and slowly transformed into the ultimate wish-list. The challenge is… I can’t narrow that list down for you… we all have way too many preferences on food and cooking. I know that if I had of this I’d be a very happy man… but even this list of mine will take me a while to collect!



External image

External image

External image

Homemade One-Skillet Lasagna

Cheese. No-bake. One-skillet. Did I mention cheese? 3 kinds. 

Ah, Lasagna. The tedious, time-consuming, yet unbelievably delicious meal we all have a love/hate relationship with. Love as in “if it’s already made, bring me another serving please.” And hate because of the immense amount of work and time it takes to prepare a homemade one!  Why make lasagna at home when you can buy a frozen one? First thing’s first… you still have to bake the frozen one. Growing up, I was a major fan of the frozen lasagna from Costco. It’s freaking delicious. But it also takes about 2 ½ hours to bake. No one, not even a child, has time for that. Another reason to go homemade is simply because you control what is going into your food! No crazy preservatives or extra calories.  This recipe has become so beloved that I made it several times this last week, and will probably make a pan or two for my family’s Mother’s Day event at my house this weekend. It’s super easy, and clean-up is minimal because all it takes is one pan!  What You Need: Your largest pan with straight sides and a lid 1 28 oz can of Crushed Tomatoes - I used Safeway brand 2 oz EVOO Salt & Pepper 1 small yellow onion 3-4 Italian Sausages (Hot or Mild, I used Mild) ½ lb 80/20 Chuck  1 tsp Oregano 3 cloves garlic 2 tsp Italian seasoning 2 cups Beef broth - I used Safeway brand 8 sheets Barilla No-Boil Lasagna sheets (1 package comes with about 15 sheets. These are par-boiled and speed up your meal!) 1 cup (or more, I used a lot) shredded Jack and Mozzarella cheese blend 2 cups ricotta cheese  Zest of 1-2 lemons Fresh Basil  Fresh Parsley What To Do:  - Prepare all your ingredients first.  - Dice your onion into a ¼" dice, set aside.  - Taking a paring knife, score the Italian sausages lengthwise and remove the outer casing so that you are left with just the sausage. - Dice the garlic or mince it against a grater.  - In your large pan, add the olive oil on medium-high heat. A little before the oil begins to bubble, add the onions, Italian seasoning, a dash of salt and a few grinds of black pepper.  - Cook until the onions are tender and translucent. Add the garlic and stir. - Add the sausage and beef into the pan and break them up with a wooden spoon until they are all blended and nicely browned.  - Add the entire can of crushed tomatoes and stir.  - Pour in your 2 cups of beef broth and gently bring the pan’s contents to a boil. - Break about 8 sheets of no-boil lasagna sheets into large shards. It’s ok if small pieces break off, but I liked larger sheets so that it really felt like a traditional lasagna. Think 2" x 2" pieces. - As the sauce is gently boiling, nudge and nestle the pasta sheets beneath the liquid and meat. You want the pasta to be nicely distributed, because this is how the lasagna is going to set.  - Cover and lower the heat to a simmer and cook the noodles about 5 minutes. SO QUICK RIGHT - In a bowl, mix the ½ of the ricotta (1 cup) and fresh lemon zest - it really brightens up the dish!! Set aside. - With the rest of the ricotta, dot large spoonfuls around the pan. I also placed large basil leaves around the pan as it simmered. The more ricotta the better. Let it sink down into the pasta.  - Cover the entire pan with the shredded cheese and let it melt. Top with a few grinds of cracked pepper. YOU’RE DONE!  - Let it set about 10-15 minutes before serving so that it really has a chance to meld together.  - Top each serving with a spoonful of lemon zest infused ricotta cheese, a sprinkle of fresh parsley, and a sprig or two of basil.  This dish is so flavorful, so quick and truly easy to prepare. When my boyfriend said that this is one his favorite things I’ve ever made, and that  he’d even make it one night, that’s when I knew it was a successful recipe. So much dimension in flavor - from the fennel in the Italian sausage to the rich tomato sauce, gooey cheese and creamy ricotta. If you try this out please be sure to let me know and tag #brokeandcooking!

Vegetarian (vegan optional) lasagne

600 grams of tofu
600 ml of tomato purée
vegetable oil
2 tablespoons of salt
4 cloves of garlic
1 medium-sized onion
2-3 tablespoons of ground paprika (sweet)
summer savory
rosemary to taste
300 grams of grated cheese (i used trappist/monastery style cheese -replace with non-dairy cheese if vegan)
1 box of lasagne pasta (12 sheets)

béchamel sauce

Wash the tofu, slice it up and dry it with a clean kitchen towel or paper towels. Use your hands to crumble it into a bowl. Add spices (I didn’t specify how much but I suggest you make oregano and summer savory the ‘main theme’ and use everything else less generously). Mix well then add some oil to wet the mixture then leave it for at least 30 minutes.

Chop up the onion into small pieces and cook them on vegetable oil until they become ‘glassy’. Add the tofu mix and cook it unil brown on low-medium heat (that will take at least 30 minutes, be patient). When it’s almost done, chop up and add the garlic and the tomato purée, cook for a few more minutes then taste - add more spices if needed. Cook for another 10-15 minutes.

Get a (lasagne) pan, and layer sauce(s), cheese and pasta until you run out then bake at 180 Celsius degrees for about 40 minutes.

I love cooking but I’m not very good at writing down recipes (mostly because I hardly ever measure anything) so if you have any questions feel free to inbox me!

fic: Derek/Stiles

a little something for Sterek Fest. werewolves are known au.


Stiles looks down the hall and sighs, pressing his toes against the floor, wondering how late Derek is going to be. It’s not like Derek doesn’t know they have a talk scheduled today, and it’s weird for Derek to not get in touch with him if he knows he’s going to be really late. Stiles is just about to stick his head in the office and apologise when Derek comes running down the hall, slightly out of breath and looking disheveled. Which, for Derek means his shirt is a little unbuttoned and his hair is a tiny bit out of place. Stiles shakes his head and waves a hand at Derek to get his attention.

“Where have you been? It’s about to start.”

“Sorry, sorry, I had a thing,” Derek says, running a hand through his hair. “It was an emergency, I couldn’t get out of it.”

“Everyone okay?”

“What? Yeah, no, it wasn’t a family thing.” Derek tugs at his shirt, buttoning it up and rolling his shoulders to loosen them up. “Everything’s good, Stiles, I swear.”

Stiles nods, looking Derek over and taking in the total unfairness of everything Derek is, and wait — “is that make up?” he asks, reaching over to touch the hollow of Derek’s throat.

“Hey,” Derek exclaims, taking a step back and frowning at Stiles. “What’re you doing?”

“There’s make up on your throat.”

“No there isn’t.”

“I —” Stiles shakes his head and huffs. “Forget it, we need to get in there.”

Derek takes the lead, pushing open the door to the auditorium and standing in the corner, his arms folded over his chest. When Stiles joins him, he looks away, and Stiles feels like he needs to apologise for something, but he’s not sure for what. Derek’s never been strange about Stiles touching him before, he’s welcomed it more than anything, so Stiles is thrown.

“And now, joining us for a talk about why the Werewolf - Human Relations Club is important, the people who set it up six years ago at this very school; Derek Hale and Stiles Stilinski.”

Keep reading